Chilli non Carne

Tuesday, November 23, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Warming. Easy. Satisfying. Chunky.


Food painting artwork

30 x 30cm acrylic on paper. The paper is no ordinary paper, it is textured Hahnemuhle 300 gsm 100% alpha cellulose which is acid-free fibre of vegetable origin.

Inspired by the style of Gus Leunig which absolutely makes me swoon and the symbols of Mexican folk art and pre Columbian petraglyphs.

By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

Apparently the correct title for this would actually be 'chilli sin carne'. However, 'chilli non carne' makes sense to those of us who don't speak Spanish and is probably understandable to those who do as well. This recipe is a vegetarian adaptation of my mother-in-law's recipe for chilli con carne which hubby insisted we had to make into a vege version as it had been a childhood favourite. I can see why.

1 medium to large onion, diced fine
2 cloves garlic, minced
100g stuffed green olives, sliced
1/2 cup white wine
400g tomato puree
1 3/4 cups or around 270g (400g tin) cooked red kidney beans
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chilli powder, or to taste
1/2 cup red lentils
1/2 cup TVP
1 to 1 1/2 cups stock

Fry onion until softened.
Add all the other ingredients. 
Cover and cook for 25 minutes.

Serves 4 on rice or mashed potato.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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